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If you like Mexican corn on the cob, elote, then you are going to love esquites which is essentially elote but served in a bowl, only better! This year I have been enjoying using my cast iron skillet to 'roast' corn until the kernels char and caramelize which intensifies their sweetness making them even more irresistible! When I came across the idea of esquites where the corn is roasted in this way I immediately knew that it would be amazing! This salad has it all with the sweet caramelized corn, the salty cheese, the sour lime juice and the jalapeno heat and it is all held together with garlicky mayonnaise!

Update: If you like esquites, then you will love it with the addition of creamy avocado!

Esquites (Mexican Corn Salad)

A tasty Mexican street corn salad with an amazing blend of sweet corn, salty cheese, sour lime juice and a hint of spicy chili powder; pure summer in a bowl.

Thanks for such a great recipe, Kevin! As soon as I saw it, I knew I had to make it...so glad that I did, it was amazing! We loved it...I added some red bell pepper along with the jalapeno, also added avocado at the end, as avocado makes everything better =) Thanks again!

I tend to make mine a little simpler (and often!)I saute the cut-off kernels in a bit of corn oil till beginning to brown a bit, then add lime juice, cayenne powder, and sour cream near end to warm through. Finish with a bit of crumbled cotija cheese (I keep it in the freezer). Just cannot get enough of that flavor combination!

I've heard esquites can be eaten cold but mine never makes it long enough to find out.

I make something similar, but yours sounds way better! I just make corn on the cob (boiled)and cut off the kernels. Then I mix in mayo, chili powder, a dash of hot salt, mozerella cheese (or whatever is on hand)and heat it for a bit in the microwave to melt the cheese & bring the flavors together. I finish it with a squirt or two of lime juice and it is SO good. Ultimate comfort food!

I used frozen corn instead of fresh and sliced avocados over the top, my co-workers raved over it! I always love your recipes and how easy they are to replicate. Thanks again for helping me keep the hungry hordes happy, Steph.

I made this tonight and I really enjoyed it! My only suggestion would be to measure the corn by the cup, and not by the ear. I used 5 years, but they were kind of small, and I felt like there was a little too much lime and not quite enough corn. I love your recipes though! Keep them coming!

This looks absolutely amazing!!! Trader Joes sells an already roasted frozen corn that tastes REALLY good... This looks like something I could make year round if I used the frozen. I will try it with fresh though while it's still in season.

I had high hopes for this, recipe, but if you follow it as the directions state, you wind up with wilty cilanto and green onion and melted, not crumbled cheese. Also, the avocado is not listed in the ingredients.

What I will do next time: cook the corn and wait to completely cool, or put in the fridge. Then I would add the cilantro, green onion, greek yogurt (better summer flavor and less heavy than mayo) and crumbled cheese when it is all cooled off so the flavors blend, not slop together in a gooey mess.

B. Anderson: Yes, cilantro does wilt when you place it in any warm dish which is why it is generally added at the end after being removed from the heat which minimized the amount of wilting. I have never seen green onions wilt before... That partially melted cheese is one of the best parts of this salad!

Thank you SO much for this recipe! I served it cold, like a pasta salad and it was delicious. (I ate some warm when I first finished it and it was superb as well) I used frozen, organic corn from Costco. I let it thaw on the counter for a good hour and then charred it. It took a bit of patience but the end result was quite nice! I too added red bell pepper. I went heavy on the cilantro as I feel I can never have too much of that. Some of my guests at it like a salsa on a tortilla chip. Yum!

I made this for a party last night, along with a salad with your Jalapeno Buttermilk Dressing. Both recipes came out so well and garnered many compliments -- I will definitely continue to make your recipes.

I made this dish on Saturday for a potluck on Sunday. It was delicious and I cannot wait to make it again! I didn't have feta, so used Parmesan, which was fine, but I will use feta the next time. I just let it get to room temp before serving. Several people asked for the recipe!

Kevin, I've made this twice now with a fresh corn called Amaizing from the local produce stand. The Esquites was Amaizingly good! It is hands down my new favorite non-lettuce/greens side dish or salad. It's fantastic!

This was amaaaaazing! I've been snacking on the leftovers all week! I found that it took almost twice as long for me to char the corn on the stove - I like mine pretty dark - but it wasn't a big deal. I bet this would also be great with grilled corn. Yum!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.